Wisconsin Cheddar & Hickory Smoked Bacon Cornbread

Wisconsin Cheddar & Hickory Smoked Bacon Cornbread


3/4 c. yellow cornmeal, preferably stone-ground
3/4 c. flour
1/4 c. sugar
1/2 c. (2-oz.) Wisconsin Cheddar Cheese, preferably aged, grated
8-oz. bacon, diced small, fried until fat is rendered and drained
2 1/4 tsp. baking powder
1 1/2 tsp. kosher salt
3/4 c. milk
1/2 c. corn oil
2 eggs, beaten

Preheat oven to 325° F. Spray 9-inch square baking dish or cast iron skillet with nonstick spray. In medium bowl, combine cornmeal, flour, sugar, cheese, bacon, baking powder and salt. In another bowl, combine milk, oil, and eggs. Add to cornmeal-flour mixture and stir just until blended. Do not over mix. Pour into prepared baking dish and bake until golden and springs back when touched, about 35 to 40 minutes.

Makes 6-8 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Cheddar & Hickory Smoked Bacon Cornbread

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  • 5 Star Review
  • Date: April 11, 2014
  • Reviewer: 
  • Bolton Landing, NY
  • Best cornbread EVER!

  • I made this cornbread for my family. It was an instant success. It is so good, better than any other cornbread we've eaten. I slightly modified it by using maple country bacon instead, but either way, it's a winner. This recipe is a keeper. It will make an excellent holiday meal side-dish.
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    • 1 of 1 people found this review helpful